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Pickled green tomatoes are a favorite of many and are easy to make at home. Unripe tomatoes should not be thrown away, because it is from them that delicious pickles are obtained.
What is pickling, how is it useful? Which cookware is best for this process? You will learn about all this in our article.
We will also share recipes for delicious pickled unripe tomatoes. We also recommend watching a useful video on this topic.
What is pickling?
Pickling is one of the ways to preserve vegetable products. This is a special type of homemade preparations that allows you to store pickled vegetables for a long time. Also, fermentation is considered the most ancient way of canning. It gained its popularity in the 20th century, when seasonal produce, prepared for the winter, was a staple food.
If you are using a bucket
The amount of green tomatoes depends on the volume of the bucket. Tomatoes can be different, but it is not recommended to ferment them at once, as they will be of different degrees of salinity. The more ripe a tomato is, the faster it is salted.... Therefore, before fermentation, vegetables must be sorted by ripeness.
ATTENTION: Red tomatoes are softest after sourdough. Brown ones are more elastic. The green ones are the hardest.
It is very important that the tomatoes are whole, without dents and rot.... Otherwise, the taste will be spoiled, and the vegetables will not be able to be stored for a long time. Rinse the tomatoes well. To better salt them, each tomato can be pricked in several places with a fork.
Unprocessed green tomatoes should not be eaten. They contain the poisonous substance solanine, which causes poisoning.
In what utensil to cook?
Pickled vegetables were traditionally harvested in oak barrels.... But in modern times, barrels can be replaced with an enamel saucepan, bucket or glass jars. The taste of green tomatoes will not get any worse.
The main thing is to properly prepare the selected container. The wooden barrel is filled with water. After a few hours, the woody walls swell. If there are small gaps in them, they tighten. Next, the barrel is treated with an alkaline solution.
Metal dishes are washed with a special agent and poured over with boiling water... Glass jars are sterilized.
The size of the sourdough bucket or pot will depend on the amount of green tomatoes. Usually, housewives try to ferment as much salty delicacies as possible, which means that the container must be chosen appropriately.
TIP: If the container has nowhere to store or there is no purpose to ferment a lot of tomatoes, then a bucket or saucepan of 5 liters or more will do. You should not take less, since all the ingredients will have nowhere to fit.
Pickled green tomatoes
For sourdough green tomatoes you will need:
- 8 kilograms of unripe green tomatoes;
- two heads of garlic;
- dill in umbrellas (10 pieces);
- 5 pieces of bell pepper;
- 3 large onions;
- 20 peas of black and allspice;
- 10 pieces of horseradish leaves and bay leaves;
- currant and cherry leaves;
- a glass of salt;
- 0.5 cups of sugar;
- 5 liters of water;
- 12 liter bucket.
- Peeled onions are cut in half rings.
- The garlic is peeled off, but the teeth remain intact.
- A stalk is cut out in bell pepper and the seeds are shaken out.
- Spices and tomatoes are laid in layers in a prepared container. First comes the spice layer:
- sweet pepper;
- bay leaves;
- currant and cherry leaves;
- Then the tomatoes are stacked. So you need to alternate to the brim of the bucket.
IMPORTANT: No need to spare spices, especially currant and cherry leaves. This affects the taste of pickled tomatoes.
For the brine, you need half a bucket of chilled boiled water, a glass of salt and half a glass of sugar. Tomatoes are filled with brine, and the bucket itself is covered with gauze so that mold can be removed. The gauze is changed as needed. A plate with a load is placed on a bucket of tomatoes... After all the preparations, the bucket is lowered into the cellar or taken out onto the balcony.
Watch a video about pickling green tomatoes in a plastic bucket (barrel):
Tomatoes stuffed with garlic with herbs
We will tell you how to ferment tomatoes with garlic and herbs without rolling.
For cooking you need:
- 4-5 kilograms of green tomatoes;
- red pepper in pods (5 pieces);
- a bunch of fresh parsley, dill and celery;
- head of garlic;
- Washed vegetables are cut into a cross to the middle.
- Greens are washed in cold water and crushed.
- The seeds and core are removed in the pepper.
- The peeled garlic is passed through a press.
- All components are mixed and salted.
- Prepared fruits are stuffed with the finished mixture.
- Then they are laid out in a saucepan and closed with a lid.
- The dishes are left in a warm place for two weeks.
Watch a video about harvesting green tomatoes stuffed with herbs and garlic:
There should be no difficulties in the fermentation process. It is enough to be careful, be clean when working with ingredients and stick to the recipe.
Ready pickled tomatoes need coolness. The refrigerator is the perfect place for pickling vegetables in a saucepan... For green tomatoes in a bucket, a cellar or an open balcony is suitable.
Pickled tomatoes are a great snack by themselves and do not require additional cooking. However, they can be used to prepare various dishes such as kvass soup, pickle soup and winter salad.
Pickled tomatoes are a great addition to the winter table... They will add spice to many dishes and delight you with their spicy taste. Every good housewife should have at least a little of this delicious salty snack.